Dinner
Plumcot Farro Salad
50 min
Ingredients:
For salad
1 small green cabbage, thinly chopped1 red bell pepper, thinly sliced
1 cup of satsuma segments
2 carrots, shredded
large handful cilantro, chopped
For dressing
juice from two satsumasjuice from one lime
2 tbsp. of soy sauce
2 tbsp. of white wine vinegar
1 tbsp. of olive oil
1/4 cup of creamy peanut butter
4 garlic cloves, minced
2 tbsp. of honey
1/2 tsp. of crushed red pepper flakes
1 tsp. of sriracha
1/4 cup of water
For topping
1 cup of wonton strips2 tbsp. of black sesame seeds
1/3 cup of green onions, sliced
1/2 cup of cashews, chopped
cilantro for garnish
green onion for garnish
2 cups of chicken, cooked & shredded
Steps:
Step 1
In a large bowl toss together the satsumas segments, chopped cabbage, sliced green onions, sliced red bell peppers, shredded carrots, and cilantro. Set aside.
Step 2
In a medium bowl add in lime and satsuma juices, soy sauce, white wine vinegar, olive oil, peanut butter, garlic, honey, crushed red pepper flakes, sriracha, and water. Whisk until smooth. Toss the chicken with 1/3 of the salad dressing. Pour the remainder dressing on top of the salad mixture.
Step 3
Top salad off with chicken, cashews, more green onions, cilantro, wonton strips, and black sesame seeds. Serve salad chilled.
